November 25, 2023
Gluten Free Chalupa Fry Bread
Prep time:
15 min
Cook time:
30 min
Total time:
1 hour
Gluten Free Chalupa Fry Bread
Get ready for a flavor fiesta with our Gluten Free Chalupa Fry Bread recipe! We’re talking soft, pillowy perfection made effortlessly with Hand + Heart Gluten Free All Purpose Flour (1 to 1). When was the last time you sunk your teeth into that glorious, gluten-free goodness? For me, it’s been nearly a decade since I last savored a Chalupa, but fear not – this recipe is here to bring back the taste of that Mexican fast-food magic!
Now, let’s talk about this fry bread – it’s not just gluten-free, it’s downright delicious all on its own. Golden-brown, fluffy clouds of joy that will make your taste buds do a happy dance. And guess what? You can stuff it with shredded chicken made in an Instapot to create the ultimate Taco Tuesday sensation! Taco ’bout a fiesta in your mouth.
But hold on, the fun doesn’t stop there. Take this same awesome fry bread and use it to scoop up all the goodness of your favorite Indian curry and sauces. It’s like a taste trip around the world in your own kitchen!
So, what are you waiting for? Time to whip up these Gluten Free Chalupa Fry Breads, relive those fast-food memories, and create new ones. Trust me, your taste buds will thank you for this flavor-packed adventure!
Gluten Free Chalupa Fry Bread
Prep time:
15 min
Cook time:
30 min
Total time:
1 hour
Yield:
8 chalupas
Author:
made by hand, from the heart
Ingredients
Fry bread dough:
- 2 cups Lorraine’s GF All Purpose Flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon sea salt
- 1 tablespoon avocado oil
- 3/4 cup milk
- 1 tbs sour cream
- 1 egg
- oil (for deep frying)
For the shredded chicken cook in INSTAPOT:
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds boneless skinless chicken breasts (about 3 small/medium or 2 medium/large)
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 small yellow onion or 1/2 large yellow onion, thinly sliced
- 1 1/2 teaspoons (4 cloves) garlic minced
- 2 teaspoons chili powder
- 3 pieces chipotle peppers in adobo from a can, finely chopped (if you love heat, add an extra pepper or stir in a few teaspoons of sauce from the can)
- 1 can (14 ounces) fire roasted diced tomatoes
- Juice of 1 medium lime
For the avocado sauce:
- 1 ripe avocado peeled and pitted
- 3/4 cup sour cream or Greek Yogurt
- 1/4 teaspoon kosher salt
Toppings: fresh cilantro, diced jalapeño, thinly sliced radishes, cheese, additional salsa, additional diced avocado
Instructions
Make fry bread dough:
- In a large bowl, combine all the dry ingredients and whisk.
- In a measuring cup, add milk, egg, oil and sour cream. Whisk to combine.
- Make a well in a center of the flour mixture. Add milk mixture and use a fork to slowly incorporate dry ingredients with the wet until liquid is absorbed. There will be a few dry flours.
- Dump into a counter lined with silicone mat and knead to combine until all the dry flour has been incorporated.
- Shape dough into a long cylinder and divide into 8 equal parts. Flour counter so dough doesn’t stick. Form dough into rounds and use a small rolling pin to roll into a thin circle, about 6-7” in diameter.
- Dough can be made ahead of time and stored in the refrigerator. Bring to room temperature before frying.
Fry the dough:
- Add 2 inches of oil in a pan. Carefully add the dough into the oil and fry one side in oil for 30 seconds. Flip and fry the other side for 1 min or until slightly brown.
- Flip again and fold in half and finish frying until both sides are golden brown.
Make shredded chicken:
- Season Chicken with 1 tsp salt and black pepper.
- Set InstaPot on a sauté setting. Add oil and brown chicken on both sides. Add garlic and onions and sauté until onions are translucent. Add remaining ingredients and stir to combine.
- Place lid and set InstaPot on High for 20 min. Carefully release the steam and leave it until the indicator is in safe mode.
- Carefully remove the InstaPot lid. Shred chicken using 2 forks. Season with more salt and pepper to taste.
Make the avocado sauce:
- In a medium bowl, add avocado and mash with a fork until smooth. Add sour cream or greek yogurt and salt, mix well until well combined.
Assemble the chalupa:
- Add shredded chicken inside the folded fried chalupa, topped with avocado sauce and fresh toppings and herbs. Serve with extra broth from the shredded chicken for dipping.
keywords: gluten free chalupa fry bread with shredded chicken
